Chewy Snickerdoodle Recipe

This Chewy Snickerdoodle Recipe will be the best easy snickerdoodle cookies you will ever make. Soft, chewy and rich with cinnamon flavor, this Chewy Snickerdoodle Recipe will have everyone begging for more.

Up until a few years ago I had never heard of, let alone eaten, a snickerdoodle cookie. They just simply failed to exist and therefore, I had no idea what I was missing. I have a niece and a nephew who absolutely LOVE soft snickerdoodle cookies and in my attempt to be a good aunt, I realized it was my responsibility to find out what exactly these crazy people were talking about. Soft and chewy snickerdoodles and oh so cinnamony (yes, yes… it’s a word)… I honestly could not be more pleased with this Chewy Snickerdoodle Recipe that just makes those soft snickerdoodle cookies fly out of my kitchen now.

WHY DO YOU NEED TO CHILL THIS RECIPE?

If you want fluffy soft snickerdoodle cookies, you will chill this cookie dough. Chilling cookie dough before baking your cookies solidifies the fat in the cookie batter. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less your cookies will spread. If you cook your Soft Baked Orange Sugar Cookies Chewy Snickerdoodle Recipe without chilling the dough, you will end up with flatter cookies and who wants that?

HOW DO YOU MAKE THIS CHEWY SNICKERDOODLE RECIPE?

Easy! To make this Chewy Snickerdoodle Recipe, Start by combining butter, sugar and eggs until thoroughly mixed in a large bowl. In a separate bowl, combine flour, cream of tartar, baking soda and salt and slowly add the dry ingredients to the butter mixture in small increments, combining completely until all has been incorporated. Chill in refrigerator for 1 hour or in the freezer for 30 minutes. Once chilled, start by preheating your oven to 350 degrees. Remove the chilled cookie dough and in a small bowl combine the last 3 tablespoons of sugar and cinnamon. This will be for your coating. Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on an ungreased cookie sheet. Bake for 10 minutes and remove immediately from pan, gently placing the cookies on a cooling rack. Let cool completely before moving them to a plate or an airtight storage container.

There isn’t really much more I can say about these other than TRY THIS CHEWY SNICKERDOODLE RECIPE!!! These are honestly so freakin’ good, I promise you this Chewy Snickerdoodle Recipe will be the talk of the neighborhood if you start giving batches of these to your mail carrier and garbage man and yard caretaker and even your neighbors, if you like them. These snickerdoodle cookies are amazing and simple and this is truly the best soft snickerdoodle cookie recipe you will ever find.

Looking for more easy cookie recipes to share with your family and friends? Check a few of my favorite easy cookie recipes below.

IF YOU’VE MADE THIS, PLEASE GIVE IT A STAR RATING BELOW!

This Chewy Snickerdoodle Recipe will be the best easy snickerdoodle cookies you will ever make. Soft, chewy and rich with cinnamon flavor, this Chewy Snickerdoodle Recipe will have everyone begging for more.

Course:
Dessert, Snack

Cuisine:
American

Keyword:
chewy snickerdoodle recipe

Servings: 48ea

Calories: 87.8kcal

Author: Heather

Ingredients

1cupbutter(2 sticks)

1 1/2cupsugar

2large eggs

2 3/4cupflour

2teaspooncream of tartar

1teaspoonbaking soda

1/4teaspoonsalt

1/4teaspoonvanilla extract

3tablespoonssugarfor rolling

3tablespoonscinnamonfor rolling

Instructions

Combine butter, sugar and eggs until thoroughly mixed in a large bowl.

In a separate bowl, combine flour, lemon, baking soda and salt and slowly add the dry ingredients to the butter mixture in small increments, combining completely until all has been incorporated.

Chill in refrigerator for 1 hour or in the freezer for 30 minutes

Start by preheating your oven to 350 degrees.

Remove when chilled and in a small bowl combine the last 3 tablespoons of sugar and cinnamon. This will be for your coating.

Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on an ungreased cookie sheet.

Bake for 10 minutes and remove immediately from pan, gently placing the cookies on a cooling rack.

Let cool completely before moving them to a plate or an airtight storage container.

Reader Interactions

Comments

Hi! Thank you so much for your question… The ‘1 eggs’ is a misprint .. my recipe actually calls for 2 eggs and I have corrected the recipe. I’m glad they came out ok and I’m sorry I didn’t catch the mistake sooner. Thank you for asking!!!

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About A Wicked Whisk…

Hi! We are Heather and Michael.. Welcome to our site! A Wicked Whisk is a sometimes quirky, always friendly food blog sharing quick, easy to make recipes ready to eat in 30 minutes or less ..
except on slow cooker days :)
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